New York Strip Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Halve any larger baby potatoes so pieces are roughly uniform (about 1 to 1.5 inches).

Toss potatoes with 2 tbs olive oil, minced garlic, chopped rosemary, 1 tsp kosher salt and 1/2 tsp black pepper in a bowl until evenly coated.

Spread potatoes cut-side down on a rimmed baking sheet in a single layer. Roast for 25–30 minutes, shaking the pan once halfway, until golden and tender when pierced with a fork.

When done, remove from oven and keep warm. You can tent with foil to hold while you cook steak and vegetables.

While potatoes roast, heat 1 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat until foaming.

Add sliced onions and cook 5 minutes, stirring occasionally, until softened and starting to brown.

Add mushrooms, 1/2 tsp salt and 1/4 tsp black pepper. Cook 6–8 minutes, stirring occasionally, until mushrooms are browned and onions are caramelized. Reduce heat to low and keep warm in the pan or remove to a bowl. Reserve pan juices for sauce if making sauce in same skillet.

Bring steaks to room temperature for 20–30 minutes before cooking and pat them dry with paper towels. Season both sides generously with 2 tsp kosher salt and 2 tsp freshly ground black pepper.

Heat a heavy skillet (cast iron recommended) over high heat until very hot, about 5 minutes. Add 2 tbs neutral oil and swirl to coat.

Place steaks in skillet and sear without moving 3–4 minutes until a deep brown crust forms. Flip and add 2 tbs butter, crushed garlic cloves and thyme sprigs to the pan.

Tilt the pan slightly and spoon the melted butter and aromatics over the steaks (baste) while cooking another 3–4 minutes for medium-rare (internal temp ~130°F/54°C). Adjust time for desired doneness.

Transfer steaks to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute.

Using the same skillet used for steaks (pour off excess fat leaving about 1 tbs), reduce heat to medium and add the minced shallot. Sauté 1 minute until softened.

Add 2 tsp crushed green/mixed peppercorns and carefully pour in 2 tbs brandy or cognac. If you wish, tilt the pan to flambé briefly until alcohol mostly burns off (optional).

Add 3 tbs beef stock, scraping any brown bits from the pan with a wooden spoon. Simmer 1–2 minutes to reduce slightly.

Stir in 1/2 cup heavy cream and 1 tsp Dijon mustard. Bring to a gentle simmer and cook 2–3 minutes until sauce coats the back of a spoon and is slightly reduced.

Whisk in 1 tbs cold cubed butter a little at a time to enrich and slightly thicken the sauce. Taste and add 1/4 tsp salt if needed. Keep warm but do not boil rapidly.

Slice steaks against the grain into 1/4–1/2-inch slices. Spoon peppercorn sauce over sliced steak or serve sauce on the side.

Plate steaks with garlic roasted potatoes and a generous portion of mushrooms and onions. Garnish with chopped parsley and an optional lemon wedge for brightness.

Serve immediately.